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Today I’m going to show you my version of guksu (국수), a simple and delicious noodle soup, and one of my all-time favorites and go-to regular meals. This version is spicy and savory. I always have kimchi and anchovies on hand, so it’s something that I can always make quickly for lunch, or when people suddenly come over.
Guksu is also a special-occasion dish because Koreans traditionally associate long thin noodles with longevity, so we often serve it at birthday parties, to wish for a long life, and at weddings, to wish for a long marriage.
I learned this version from a friend of mine in Korea who came from Gyeongsang province, at a time when I lived in Jeolla province. It’s different than the traditional way of making it, which is the version I show in my cookbook. That way uses anchovy or beef stock with hot pepper flakes and chopped green onions as a garnish. To make it look fancy, sauteed zucchini, marinated and cooked beef strips, and a pan-fried egg stips (gyeran-jidan) can be added over top.
This version uses a kimchi mixture for a spicy kick, and uses my special anchovy stock. The stock is something I’ve been developing for years. Dried anchovies, kelp, radish, and onion give plenty of flavor and umami and a bit of sweetness, which makes it a good base for many other dishes, too. And when the mix of kimchi, green onions, honey, sesame oil, and hot pepper paste meets that savory stock, it creates a unique, unforgettable flavor.
I made 10 cups of anchovy stock in this recipe, enough for a couple bowls of guksu with leftovers you can freeze or keep in the fridge for up to 4 days. Then you can add the stock to stews, soup, or just like me, use it to make a yummy steamed eggs in an earthenware pot (ttukbaegi-gyeranjjim).
I hope you enjoy this recipe as much as I do. Just writing this, I feel like having a bowl of guksu!
For the anchovy stock (makes 10 cups’ worth):
For the spicy kimchi mix:
The best way to make guksu is to prepare the stock and kimchi mixture first, and then make the noodles rapidly and put the guksu together just before serving. This way, the noodles don’t have time to sit and be soggy. They should be fresh and snappy when served, and the guksu should be served hot and quickly slurped.
Make the stock:
Make the spicy kimchi mix:
Cook the noodles:
Posted Tuesday, December 1st, 2015 at 11:08 am
Tagged: 김치국수, 국물 국수, 국수, guksu, 잔치국수, janchi guksu, kimchi noodle soup, maangchi's noodle soup, noodle soup, noodle soup with anchovy stock, noodle soup with spicy kimchi mixture
Originally posted on December 1, 2015 at 11:08 am by Maangchi.
On YouTube this video was watched 428,158 times & rated 5 stars out of 5 with 10,043 ratings.
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